Sour Ale - Gueuze

Top 10 Gueuze Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
kettle sour	5.5 gal	6.03%	14.3	1.062	1.016		Partial Mash	1873
Lambic using Turbid Mash	12 L	6%	9.27	1.050	1.004		BIAB	1790
Base Gose (with fruit addition)	6 gal	4.92%	0	1.051	1.013		All Grain	1597
Smoked Gose	4 gal	4.32%	13.27	1.044	1.011		All Grain	1425
Simple Gueuze	5.5 gal	4.64%	0	1.044	1.008		All Grain	1140
Ginger Gose	5.5 gal	4.91%	8.18	1.045	1.007		BIAB	1047
Psudo-Lambic	6 gal	4.97%	6.97	1.047	1.009		All Grain	1013
Pop gueuze the weasel	5 gal	5.64%	0	1.053	1.010		All Grain	880
Gose Gossage	5 gal	5.02%	9.61	1.050	1.013		All Grain	855
Basic Geuze	5.5 gal	5.39%	0	1.055	1.014		All Grain	703

Newest Gueuze Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Gose lime	5.5 gal	4.53%	10.49	1.048	1.013		All Grain	29
Dry-hopped kettle sour [master]	26 L	4.96%	16.67	1.050	1.013		All Grain	5
Tangerine Sour	6 gal	7.31%	8.33	1.060	1.005		extract	6
Watermelon Sour	35 gal	4.97%	3.73	1.047	1.009		All Grain	3
Traditional Gose	19 L	4.59%	17.63	1.042	1.007		BIAB	9
Who you gonna call Gose Busters	21 L	3.67%	3.11	1.037	1.009		All Grain	18
There Gose the Neighborhood	10 gal	4.73%	15.51	1.044	1.008		BIAB	14
Awesome Recipe	5.5 gal	5.9%	0	1.058	1.013		All Grain	15
Raspberry Sour	5.5 gal	3.55%	11.35	1.073	1.046		All Grain	27
Lemon Goze	6 gal	5.38%	33.12	1.053	1.012		extract	41

Fermentables Used In Gueuze Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Acidulated Malt	25	German	Grain	acidulated malt	3.4°L	27	11%	2% - 26%
German - Pilsner	18	German	Grain	base malt	1.6°L	38	51%	20% - 100%
American - White Wheat	18	American	Grain	base malt	2.8°L	40	37%	17% - 50%
American - Pale 2-Row	17	American	Grain	base malt	1.8°L	37	45%	10% - 97%
American - Pilsner	16	American	Grain	base malt	1.8°L	37	39%	22% - 57%
German - Wheat Malt	14	German	Grain	base malt	2°L	37	36%	4% - 60%
American - Wheat	10	American	Grain	base malt	1.8°L	38	40%	24% - 61%
Rice Hulls	8		Adjunct	other	0°L	0	4%	2% - 5%
Flaked Wheat	7		Adjunct	raw	2°L	34	18%	6% - 33%
German - Bohemian Pilsner	6	German	Grain	base malt	1.9°L	38	43%	35% - 49%

Hops Used In Gueuze Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	13	3.5	87%	50% - 100%
Citra	7	11	39%	8% - 100%
Willamette	5	4.5	90%	50% - 100%
Cascade	4	7	100%	100% - 100%
Fuggles	4	4.5	92%	67% - 100%
Lemondrop	3	6	58%	11% - 100%
Mosaic	3	12.5	59%	20% - 100%
Tettnanger	3	4.5	60%	50% - 100%
Domestic Hallertau	2	3.9	100%	100% - 100%
Hallertau Tradition (Germany)	2	5	100%	100% - 100%

Steeping Grains Used In Gueuze Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Munich - Light 10L	2	American	Grain	base malt	10°L	33	55%	50% - 60%
German - Acidulated Malt	2	German	Grain	acidulated malt	3.4°L	27	100%	100% - 100%
German - CaraFoam	1	German	Grain	crystal malt	1.8°L	37	14%	14% - 14%
Rolled Oats	1		Adjunct	raw	2.2°L	33	14%	14% - 14%
German - Melanoidin	1	German	Grain	roasted malt	25°L	37	50%	50% - 50%
American - Caramel / Crystal 20L	1	American	Grain	crystal malt	20°L	35	40%	40% - 40%
Cherry	1		Fruit	fruit	0°L	6.3	71%	71% - 71%
Briess - Rice, Flaked	1	American	Adjunct	other	1°L	32.2	100%	100% - 100%

Yeasts Used In Gueuze Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	13	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	5	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - German Ale/ Kölsch Yeast WLP029	5	White Labs	Ale	Medium	Medium	75%	65°F	69°F
White Labs - California Ale Yeast WLP001	4	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Fermentis - Safale - German Ale Yeast K-97	4	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F
Wyeast - Lactobacillus 5335	4	Wyeast	Ale	0.09	-	75%	60°F	95°F
Fermentis - Safale - English Ale Yeast S-04	3	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Roeselare Ale Blend 3763	3	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
Wyeast - Kölsch 2565	2	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Wyeast - Brettanomyces lambicus 5526	2	Wyeast	Ale	0.12	Medium	90%	60°F	75°F

Other Ingredients Used In Gueuze Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	5	Fining	Boil	53%	2% - 100%
Table Salt	5	Water Agt	Mash	30%	5% - 100%
Gypsum	5	Water Agt	Mash	28%	0% - 55%
Lactic acid	4	Water Agt	Mash	63%	17% - 100%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	19%	0% - 45%
Whirlfloc	2	Water Agt	Boil	51%	12% - 90%
Chalk	2	Water Agt	Mash	8%	2% - 14%
Epsom Salt	2	Water Agt	Mash	5%	0% - 10%
Wyeast - Beer Nutrient	1	Water Agt	Boil	0%	0% - 0%
Brewer's Best - Coriander Seed	1	Spice	Boil	100%	100% - 100%

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